Monday: Veggie Pizza
Tuesday: Baked Pasta with Braised Artichoke
Wednesday: Pepper Ridge Sandwiches
By Ann Esselstyn
Makes: 4-6 sandwiches
1 jar roasted red peppers, packed in water
2 tablespoons balsamic vinegar
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon basil
1-2 cloves garlic, minced
16 oz. barbecue sauce, your favorite
20 slices of portabella mushrooms
1 loaf Ezekiel Sprouted Grain Bread, GF bread
1 cup oil free hummus
1 bunch scallions, chopped, pickled red onions
1 container organic baby spinach, spring mix
1 avocado, sliced, guacamole
Preheat oven to 400. Place mushroom slices on parchment-paper-lined sheet pan and brush with barbecue sauce. Cook for 30 minutes - or until cooked through.
Place roasted red peppers and their liquid in a bowl. Tear peppers into strips and add balsamic vinegar, oregano, thyme, rosemary, basil, and garlic.
Toast the bread.**
Construct each sandwich by spreading hummus on one piece of toast.
Sprinkle a thin layer of scallions onto the hummus then add a layer of barbecued portabellas.
Add a layer of roasted red peppers.
Add a layer of spinach.
Add a layer of avocado.
Place a piece of toast atop the stack.
Slice into halves or quarters and serve!
Thursday: Gnocchi with Zucchini and Tomatoes
Friday: Vegan Salisbury Steak
We had too many leftovers last week
Saturday: Loaded Nachos
Sunday: Spaghetti
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